Article

Nugrahedi, PY and Dekker, M and Widianarko, B and Verkerk, R (2016) Quality of cabbage during long term steaming; phytochemical, texture and colour evaluation. LWT - Food Science and Technology, 65. pp. 421-427.

Nugrahedi, PY and Widianarko, B and Dekker, M and Verkerk, R and Oliviero, T (2015) Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin. European Food Research and Technology, 240 (3). pp. 559-565.

Nugrahedi, PY and Verkerk, R and Widianarko, B and Dekker, M (2015) A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review. Critical Reviews in Food Science and Nutrition, 55 (6). pp. 823-838.

Nugrahedi, Probo. Y and Hantoro, I and Verkerk, R and Dekker, M and Steenbekkers, B (2015) Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications. International Journal of Food Sciences and Nutrition, 66 (6). pp. 633-641.

Book Section

Nugrahedi, PY and Dekker, M and Verkerk, R Processing and Preparation of Brassica Vegetables and the Fate of Glucosinolates. In: Glucosinolates. Springer, pp. 407-429.